Cooking Charts - Bartscher 116.402 Mode D'emploi

Steaming at 99° C
Vegetables: As steamed vegetables tend to keep on cooking quench them quickly after
cooking. Do not fill the containers up to more than 2/3 of their height. Deep frozen
vegetables should not be cooked while frozen in block.
Sides: Put boiled potatoes into salted water for approx. 1 hour before cooking.

5.5 Cooking charts

Beef
Food
Roast beef,
warm
Roast beef,
cold
Rump steak,
medium
Fillet/Tenderloin
steak, medium
Roast beef
2. Work step
Beef roll
Beef, boiled
Veal
Food
Fillet of veal,
whole piece
Medaillons of
veal
Saddle of veal
Veal chop
Knuckle of veal
2. Work step
Roast veal
2. Work step
Breast of veal,
roasted
2. Work step
Cooking Cooking
chamber chamber
humidity temperature
in % in ° C
15 160
15 160
230
230
20 130
20 170
20 170
100 125
Cooking Cooking
chamber chamber
humidity temperature
in % in ° C
230
230
10 170 – 180
230
100 130
20 160 – 180
100 130
20 160 – 180
100 130
20 160 – 180
Core
Time
temperature
in min.
in ° C
60
54
7 – 9 55
7 – 9 55
10 85
82
50 – 70
90 85 – 90
Core
Time
temperature
in min.
in ° C
68
6 – 10
40 72
12 – 15
10
70 – 90
10
80 – 120 78
10
80 – 120 78
GN-
container
normal
normal
enamelled
enamelled
normal
normal
normal
GN-
container
enamelled
enamelled
enamelled
enamelled
normal
normal
normal
normal
normal
normal
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